hey - bread-baking friends... question.

[rmd]

okay, so, i tried making pizza dough a while back, and it turned out kind of mediocre. it ended up being too crunchy for the thickness. (if it had been cracker-like and a quarter inch thick, that would be cool. but cracker-hard and half and inch thick is *bad*.)

how do i get my crust to be less "solid thick brick" consistency? i tried rolling it out thinner but it really wasn't willing.

suggestions?

thanks!

Comments

[rmd.livejournal.com]

there used to be a bocci court near the dining area in the one in central square. they did away with it some time after i was eating there once and our table was hit (and one of our dishes smashed) by an errant bocci ball. i suspect that this is not a coincidence.

[clauclauclaudia]

Dude. I wanna go on a bocce outing sometime!